Black Bean and Corn Salad
2 cups Black Beans, rinsed
1 ear fresh summer corn cut from cob
1 red bell pepper, diced
1 red onion
1/4 c. cilantro, minced
1/4 c. olive oil
1 T granulated can juice
juice of 1 lime
1 t. cumin
1/2 t. sea salt
1/4 t. pepper
DIRECTIONS
Mix in large bowl beans, corn, pepper, onion, cilantro. Mix in another small bowl the salad dressing - olive oil, can juice, lime juice, cumin, salt, and pepper. Mix well and pour over beans and corn. Mix well.
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Thursday, July 16, 2009
Friday, December 12, 2008
Recipe of the Week
Indian Curry Couscous
1 cup water
2/3 cup couscous
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons Curry Powder
1 teaspoon Garlic Salt
1/2 teaspoon Crushed Red Pepper
1 cup chopped bell peppers
1/2 cup minced red onion
1 small zucchini, chopped
1 (15 oz) can black beans, drained, rinsed
DIRECTIONS
1. Boil water in a small saucepan, remove from heat and add couscous. Cover; let stand 5 minutes. Uncover and cool 10 minutes at room temperature.
2. Combine oil, lemon juice, curry powder, garlic salt and crushed red peppers in a small bowl. Stir well and let stand 10 minutes.
3. Combine vegetables, beans, and couscous in large bowl. Pour dressing over salad; toss to coat. Cover; refrigerate 1 hour to blend flavors.
1 cup water
2/3 cup couscous
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons Curry Powder
1 teaspoon Garlic Salt
1/2 teaspoon Crushed Red Pepper
1 cup chopped bell peppers
1/2 cup minced red onion
1 small zucchini, chopped
1 (15 oz) can black beans, drained, rinsed
DIRECTIONS
1. Boil water in a small saucepan, remove from heat and add couscous. Cover; let stand 5 minutes. Uncover and cool 10 minutes at room temperature.
2. Combine oil, lemon juice, curry powder, garlic salt and crushed red peppers in a small bowl. Stir well and let stand 10 minutes.
3. Combine vegetables, beans, and couscous in large bowl. Pour dressing over salad; toss to coat. Cover; refrigerate 1 hour to blend flavors.
Recipe of the Week
Penne with Greens and Beans
1 small onion, diced
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon Herbs de Provence
2 bunches of collard greens, chiffonade cut
** optionally add some sliced mushrooms
5 cloves garlic, minced
1 15oz can garbanzo beans, rinsed and drained
1 28oz can whole, peeled tomatoes
1 15 oz can tomato sauce
Salt and pepper to taste
½ cup parmesan cheese, shredded
Cook penne pasta according to package directions.
In a large saucepan, heat the olive oil. Add red pepper flakes and cook for 1 minute. Add onion and cook until translucent. Add salt, pepper, and Herbs de Provence. Add garlic and collard greens and cook until greens are tender. Add garbanzo beans and cook for 2 more minutes.
Add whole tomatoes with sauce and crush carefully in pan with wooden spoon. Add tomato sauce and bring to a simmer. Add seasoning to taste and simmer for 10 minutes. Add pasta to sauce and continue cooking a few more minutes. Add cheese and stir.
1 small onion, diced
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon Herbs de Provence
2 bunches of collard greens, chiffonade cut
** optionally add some sliced mushrooms
5 cloves garlic, minced
1 15oz can garbanzo beans, rinsed and drained
1 28oz can whole, peeled tomatoes
1 15 oz can tomato sauce
Salt and pepper to taste
½ cup parmesan cheese, shredded
Cook penne pasta according to package directions.
In a large saucepan, heat the olive oil. Add red pepper flakes and cook for 1 minute. Add onion and cook until translucent. Add salt, pepper, and Herbs de Provence. Add garlic and collard greens and cook until greens are tender. Add garbanzo beans and cook for 2 more minutes.
Add whole tomatoes with sauce and crush carefully in pan with wooden spoon. Add tomato sauce and bring to a simmer. Add seasoning to taste and simmer for 10 minutes. Add pasta to sauce and continue cooking a few more minutes. Add cheese and stir.
Friday, October 31, 2008
Recipe of the Week
Vegetable Barley Soup
1/2 onion, diced
2 ribs celery, diced
2 carrots, diced
1/2 cup frozen spinach
1/2 cup frozen sweet corn
2 tbsp olive oil
8 cups vegetable or chicken broth
1 cup barley, uncooked
1 (15 oz) can cannelloni beans
1/3 cup tomato paste or crushed tomatoes
1 tsp salt
1/2 tsp pepper
1 T Herbs de Provence
2 large bay leaves
In a large soup pot, sauté the onions, celery, carrots until softened (approximately 3-5 minutes). Add spinach, cook another minute. Add corn, broth and all other ingredients and bring to a simmer, then reduce heat to medium low.
Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!
1/2 onion, diced
2 ribs celery, diced
2 carrots, diced
1/2 cup frozen spinach
1/2 cup frozen sweet corn
2 tbsp olive oil
8 cups vegetable or chicken broth
1 cup barley, uncooked
1 (15 oz) can cannelloni beans
1/3 cup tomato paste or crushed tomatoes
1 tsp salt
1/2 tsp pepper
1 T Herbs de Provence
2 large bay leaves
In a large soup pot, sauté the onions, celery, carrots until softened (approximately 3-5 minutes). Add spinach, cook another minute. Add corn, broth and all other ingredients and bring to a simmer, then reduce heat to medium low.
Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!
Sunday, October 19, 2008
Recipe of the Week
Four Cheese Stuffed Shells
8 jumbo pasta shells
1 1/2 pounds ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1/4 cup chopped flat leaf parsley
1 T extra virgin olive oil
pinch of red pepper flakes
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 oz) Crushed tomatoes
Sea Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded
Preheat oven to 450 degrees.
Bring a large pot of water to a boil. Salt water and add pasta. Cook shells for 12 minutes or until al dente. Drain pasta and cool.
Combine ricotta, 1/2 the mozzarella, a couple of handfuls of Parmegiano and 1/2 the Asiago. Add parsley and stir to combine.
To a small saucepot over moderate heat, add oil, red pepper flakes, garlic, and onions. Saute for 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer for 5 minutes and then add basil leaves.
Pour a little sauce into the bottom of a shallow casserole dish. Fill shells with cheese mixture and arrange them seam side down in dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place in oven and cook for 6 - 8 minutes to melt cheeses and allow sauce to bubble.
8 jumbo pasta shells
1 1/2 pounds ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1/4 cup chopped flat leaf parsley
1 T extra virgin olive oil
pinch of red pepper flakes
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 oz) Crushed tomatoes
Sea Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded
Preheat oven to 450 degrees.
Bring a large pot of water to a boil. Salt water and add pasta. Cook shells for 12 minutes or until al dente. Drain pasta and cool.
Combine ricotta, 1/2 the mozzarella, a couple of handfuls of Parmegiano and 1/2 the Asiago. Add parsley and stir to combine.
To a small saucepot over moderate heat, add oil, red pepper flakes, garlic, and onions. Saute for 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer for 5 minutes and then add basil leaves.
Pour a little sauce into the bottom of a shallow casserole dish. Fill shells with cheese mixture and arrange them seam side down in dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place in oven and cook for 6 - 8 minutes to melt cheeses and allow sauce to bubble.
Recipe of the Week
Beef Stew
1/2 cup Vegetable oil, for searing meat
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground pepper
2 T, olive oil
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 T tomato paste
1/3 cup all-purpose flour
10 cups cold water, or chicken or beef broth
6 sprigs parsley
6 sprigs thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole peeled tomatoes, lightly crushed
2-3 T red wine vinegar
Heat oil in a large Dutch oven over medium-high heat. Season the meat generously with salt and pepper, and add half the meat to the pan. Saute uncovered, stirring occasionally, until well-browned (about 8 minutes). Remove meat with slotted spoon and repeat with remaining meat. Discard the oil and wipe out the pan.
Preheat oven to 325 degrees. Return the pot to the stove and heat olive oil over medium high heat. Add the onion and cook, stirring lightly until browned (about 5 minutes). Add the garlic and cook, stirring about 1 minute. Add the tomato paste and cook, stirring until lightly browned (about 1 more minute). Add the reserved beef and scatter the flour over the vegetable and beef mixture and cook until lighly toasted. Add the water or broth and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add to the pot. Season with 2 teaspoons salt and 1 t pepper. Cover and transfer to the oven. Cook the meat until just tender (about 1 1/2 hours). You can also do this on the stove at a low simmer.
Remove pot from oven. Add the potatoes, carrots, celery, and tomatoes, and bring to a simmer on the top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove the herb bundle. Stir in the vinegar and season with salt and pepper to taste.
1/2 cup Vegetable oil, for searing meat
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground pepper
2 T, olive oil
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 T tomato paste
1/3 cup all-purpose flour
10 cups cold water, or chicken or beef broth
6 sprigs parsley
6 sprigs thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole peeled tomatoes, lightly crushed
2-3 T red wine vinegar
Heat oil in a large Dutch oven over medium-high heat. Season the meat generously with salt and pepper, and add half the meat to the pan. Saute uncovered, stirring occasionally, until well-browned (about 8 minutes). Remove meat with slotted spoon and repeat with remaining meat. Discard the oil and wipe out the pan.
Preheat oven to 325 degrees. Return the pot to the stove and heat olive oil over medium high heat. Add the onion and cook, stirring lightly until browned (about 5 minutes). Add the garlic and cook, stirring about 1 minute. Add the tomato paste and cook, stirring until lightly browned (about 1 more minute). Add the reserved beef and scatter the flour over the vegetable and beef mixture and cook until lighly toasted. Add the water or broth and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add to the pot. Season with 2 teaspoons salt and 1 t pepper. Cover and transfer to the oven. Cook the meat until just tender (about 1 1/2 hours). You can also do this on the stove at a low simmer.
Remove pot from oven. Add the potatoes, carrots, celery, and tomatoes, and bring to a simmer on the top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove the herb bundle. Stir in the vinegar and season with salt and pepper to taste.
Recipe of the Week
Chicken Noodle Soup
1 onion, minced
2 small carrot, thinly sliced
2 stalks celery, thinly sliced
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
6 cups chicken broth (homemade or low-sodium canned)
1/2 cup water
Sea Salt and freshly ground black pepper
1/3 pound egg noodles
2 cups shredded chicken breasts (about 2 breasts)
Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper to taste, and bring to a simmer over medium high heat. Summer until the vegetables are almost tender (about 5 minutes).
Add the noodles and cook until tender, another 5-8 minutes. Add the cooked chicken and warm through. Adjust seasoning as needed.
1 onion, minced
2 small carrot, thinly sliced
2 stalks celery, thinly sliced
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
6 cups chicken broth (homemade or low-sodium canned)
1/2 cup water
Sea Salt and freshly ground black pepper
1/3 pound egg noodles
2 cups shredded chicken breasts (about 2 breasts)
Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper to taste, and bring to a simmer over medium high heat. Summer until the vegetables are almost tender (about 5 minutes).
Add the noodles and cook until tender, another 5-8 minutes. Add the cooked chicken and warm through. Adjust seasoning as needed.
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